Zucchini Lasagna with Ground Turkey
A delicious twist on traditional lasagna, this Zucchini Lasagna uses tender zucchini slices instead of heavy noodles, offering a creamy and flavorful experience that's perfect for any night of the week.
Ingredients
Main Ingredients
- 3 medium zucchinis, thinly sliced lengthwise
- 1 pound ground turkey Use lean ground turkey for a healthier option.
- 2 cups marinara sauce Store-bought or homemade.
- 1 cup ricotta cheese For a creamy layer.
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs Basil, oregano, or a blend.
- to taste Salt and pepper Adjust based on preference.
- Fresh basil leaves for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis into thin, lengthwise slices. Lay them on a clean kitchen towel, sprinkle with salt, and let sit for about 10 minutes to draw out moisture. Pat them dry with another towel.
Cooking
- In a skillet over medium heat, sauté the ground turkey until browned and cooked through, breaking it apart as it cooks. Season with salt, pepper, and dried Italian herbs.
Assembly
- In a large bowl, mix the ricotta cheese with a pinch of salt and pepper.
- In a 9x13 inch baking dish, spread a thin layer of marinara sauce.
- Add a layer of zucchini slices, half of the cooked turkey, half of the ricotta mixture, and a third of the mozzarella cheese. Repeat the layers, ending with zucchini slices, marinara sauce, and the remaining mozzarella and Parmesan cheese.
Baking
- Cover the baking dish with aluminum foil (spray foil with cooking spray to prevent sticking) and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Serving
- Remove the lasagna from the oven and let it sit for 10 minutes before slicing. Garnish with fresh basil leaves if desired.
Notes
For best results, slice the zucchini evenly and don’t skip salting them to avoid a watery lasagna. You can also experiment with different types of cheese.